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Ingredients
- YIELDS 1 POUND
- The sponge candy's tender crunch melts in your mouth.
- 1 1/2 cups sugar
- 1/3 cup water
- 3 tablespoons unsalted butter
- 1/4 teaspoon cream of tartar
- 1/2 cup mild molasses
- 2 1/2 teaspoons baking soda
Preparation
Step 1
Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water.
Boil without stirring until syrup registers 265F (hard-ball stage) on a candy thermometer, about 10 minutes.
Add molasses (dont stir) and continue to boil undisturbed until syrup registers 295F (hard-crack stage), 4 to 5 minutes.
Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)
Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.
COOKS NOTE: Candy keeps, layered between wax paper in an airtight container, 1 month.